Celebrating New Year’s Eve
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Caroline Dorn.
A Family Tradition
As a child, I fondly remember my parents’ annual New Year’s Eve dinner party that brought together neighbors from all around. Our house would be transformed into a bustling restaurant, accommodating up to 40 guests. The dining room table would extend to fit an elaborate spread of dishes, including lasagna, scalloped potatoes, Caesar salad, leg of lamb, and mussels in red sauce. Every detail was meticulously planned, from the shimmering linens to the personalized place cards.
The Ultimate Dinner Party
My parents were true entertainers, known for their attention to detail and hospitality. They even had a makeshift disco set up in the basement for post-dinner dancing. Their passion for hosting inspired me to follow in their footsteps.
Each menu presented here is designed with flexibility in mind, catering to vegetarian guests as well. Whether you prefer an elaborate spread or a laid-back gathering, these menus offer delicious options for a memorable dinner party.
In my menu, I feature Gabrielle Hamilton’s roasted mushrooms with braised black lentils and parsley croutons as a luxurious vegetarian centerpiece, accompanied by vibrant salads. On the other hand, Krysten’s menu offers a more relaxed approach, with options like artichoke and pea stew or white bean and celery ragout as delightful alternatives.
Roasted Mushrooms With Braised Black Lentils and Parsley Croutons
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